Sunday, July 17, 2011

Dessert for Two #1 - [Pavlova and Lemon Curd]

Sometimes you only want to make enough dessert for two, but changing the ratios of recipes can be a headache. To help you out, this recipe was created specifically to feed enough for two individuals. (If you want a larger yield, you're S.O.L.) I present to you the "Dessert for Two" series.

I have always wanted to make pavlova, but didn't like that most recipes made huge pavlovas or many mini ones. Then I thought, why can't I just use 1 egg white and make a pavlova out of it? I took that route. The pavlova came out crisp on the outside and soft and pillow-ey on the inside. I paired the pavlova with lemon curd to cut the sweetness. Great Combo I must say! Topping it with blueberries was a winner.

Note: (1) Please excuse the awkward measurements of ingredients. (2) I used the left over yolk and half an egg for french toast!

adapted from Donna Hay

1 egg white
3 TBSP caster sugar
1/2 TBSP corn starch, sifted
1/2 tsp white vinegar


  1. Preheat oven to 300°F.
  2. Whip egg white to stiff peaks. Gradually add in sugar until shiny and glossy.
  3. Mix in corn starch and vinegar until combined. Put mixture on parchment paper and make a slight indentation in the middle.
  4. Reduce heat to 250°F and bake for 45 minutes to 1 hour. When you touch the pavlova, it should be firm to the the touch. Turn off heat and let it cool in the oven.

Lemon Curd

Note: To measure out half an egg, whisk the egg in a bowl so that the yolk and whites are combined. Option #1: You can either eyeball it with a spoon. Half an egg for me was approximately 2.5 - 3 TBSP. Option #2: If you have the time, take a scale and measure the egg. Split the egg into 2 equal portions. 

half an egg
2 TBSP sugar
juice of 1 small lemon, strained to rid of pulp/seeds
1 tsp of butter


  1. Whisk egg, sugar, and lemon juice in a heatproof bowl set above simmering water in a pot (or a double-boiler). Stir occasionally so the mixture doesn't curdle. Stop when it has thicken, approximately 8 to 10 minutes.
  2. Add butter and stir. Strain the mixture.
  3. Put saran wrap right on the surface of the lemon curd to prevent a skin from forming.

To assemble
Smooth lemon curd on top of the pavlova. Top with fresh berries. In my case, I used blueberries.

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